Quick, easy, tasty. Perfect for lunch. You can leave the peas whole, purée them, or purée some of them.

3 c peas
3 T butter (ghee) or oil, or a combination
3 T flour
2 – 4 T curry powder, or to taste
4 c broth or stock, plus extra if needed
1 c milk
fresh, chopped cilantro or other herb, for garnish
yogurt, for serving, optional

1. If you’re going to purée some or all of the peas, combine them, in batches, if necessary, with some of the broth in a blender or food processor and purée. Otherwise, begin at #2.

2. Melt butter or heat oil in a soup pot. Add flour and cook, stirring, for a couple of minutes until the flour is cooked and no longer raw. Add curry powder and cook, stirring, for a minute or so, until fragrant.

3. Add peas, broth, and peas. Stir well to combine. Bring to a simmer and cook until broth is slightly thickened. If the soup seems too thick (especially if the peas are puréed), add additional broth. Serve garnished with cilantro and with a dollop of yogurt.